Chef Jeramie Robison of Cinq at La Colombe d'Or - Biography
2011 Houston Rising Star Chef Jeramie Robison has come a long way from the restaurants in his hometown of Ruston, Louisiana, where he began cooking professionally at the age of 16. Today he’s executive chef of Cinq—the elegant hotel restaurant at La Colombe d’Or in Houston. Heeding the wishes of his father and four food-loving uncles, Robison landed a coveted kitchen post at Mansion on Turtle Creek, an experience to which he credits his culinary education. Having access to the kitchen’s vast array of chefs, each with a honed specialty, allowed Robison to experience nearly every facet of professional cooking.
Looking to further his practical education, Robison ventured to Manhattan to work under Chef David Burke at Fishtail. Lured to Houston by Chef John Tesar, Robison worked as a sous chef at Tesar’s Modern Steak & Seafood for nearly a year before getting the break of a lifetime. When Tesar departed, Robison took on the role of co-executive chef, until the restaurant closed and left him unemployed.
In the summer of 2010, Robison packed his belongings into his truck, and just hours from a planned move to Austin, went to meet Restaurateur Steve Zimmerman to interview for a position as executive chef at La Colombe d’Or. Zimmerman and Robison connected instantly, and Robison’s understated personality allowed him to seamlessly transition into the established Houston kitchen. In addition to landing the top gig at Cinq—at just 27 years old—Robison also leads the kitchen at Zimm’s Little Deck, a New Orleans-inspired icehouse and seafood bar, where his youth adds fresh perspective to the restaurant’s staunchly Southern cuisine.